Mint Julep

The Mint Julep is not very common in Germany, probably only the readers of Scott Fitzgerald know about this drink, haha!

I tried it yesterday in this way:

3 oz of Bourbon (I took OGD)

1 splash of sugar syrup (I tried normal sugar as well)

1 Strain of Mint.

Ice

I put a bit of bourbon, the sugar and the mints in a glass, muddled them, waited for about 5-10 minutes, then added crushed ice and the rest of the bourbon. I left the mint in the glass, but decorated with another strain.

Re: Mint Julep

The recipe sounds good, and OGD is a good choice. For me, the execution of a good mint julep depends largely on the quality of the crushed ice. The stuff that is dispensed from fridge doors it inadequate. I usually use a wooden mallet and a Lewis bag to pulverize a few cups of ice whenever I am making a batch. This results in fine, dry, snow-like ice that can be packed tightly into a cup. There are other little details that can take the drink to the next level: a proper metal cup, a bouquet of mint as a garnish, and a small straw nestled in the bouquet so that you have to poke your nose into the mint to take a sip. Finally, for people who aren't familiar with the drink I like to offer a piece of advice to increase the level of enjoyment: Don't drink it like a shooter, but drink it quickly!

Re: Mint Julep

For me the effect of the end product should almost be a snowcone type appearance. My preference in fact is for something clsoe to a hawaiian shave ice consistency although that can be hard to acheive. The metal cup is nice because it takes on a frosted appearance. Also as noted it is not a drink to luxuriate over as it will quickly become diluted and the metal cups tend to be on the small side so you can finish it up quick and make another!

I have an ice crusher that does a decent job. This video gives you some sense of how to beat the ice into submission if you decide to go that route!

Re: Mint Julep

If you enjoy it that's what really matters. Your ingredient list is on point and true to style.

Aside from what others have alreaday said, get a metal pewter cup, it really makes a difference. Also get your other sprigs of mint and give em a slap and garnish the top. That way when you use a straw you will have your nose in the springs and get a nice full effect.

Re: Mint Julep

I've found that the type and freshness of the mint sprigs plays a huge role in making a good mint julep ... a drink I despised up until this year. My wife grows a wide variety of mints ... and each imparts a different flavor to the julep ... none necessarily better, just different. The key ... cut and muddle ...

Re: Mint Julep

I agree with the recipes submitted above. Don't be stingy on the mint. I also muddle the mint with the bourbon and the bsp of rich syrup and let it sit for 5min (muddle a couple of times during those 5min).

What bourbons do you prefer except of OGD? I really like BT in this cocktail, would pick it over MM all day long. Haven't tried it with OGD yet.